Creamy Mushrooms with Versatile Servings
Ingredients
- 1 tbsp olive oil
- 4 garlic cloves sliced
- 350g mushrooms
- 5 handfuls spinach
- 1 handful chopped parsley
Creamy sauce
- 2 tbsp almond butter
- 1 tbsp balsamic
- 3 tbsp nutritional yeast
- 2 tbsp coconut yoghurt
- Juice of half a lemon
- Salt and pepper (lots of pepper)
Preparation
Add the garlic and mushrooms to a non-stick pan, cook for 4 minutes on medium heat.
In the meantime, add all of the creamy sauce ingredients to a bowl and whisk together.
After 4 minutes, add in the spinach and mix through for a minute, the spinach will wilt.
Add in the creamy sauce and mix through.
Serving tips
Serve as you wish, such as on toast, with pasta, rice, as a starter, in a toasted sandwich, jacket potato filler, filo pastry bites, or simply on its own loaded with veg.
What you don’t use can be stored in the fridge for 3 days.
It’s a great starter idea served with toasted vegan garlic bread.
